Friendswood senior Weston Owens and junior Reid Nickerson each crack a smile when they admit that they’re not the fastest safety duo in District 24-6A.
As with Alzheimer's and many other diseases, nutrition is believed to play a part in managing some of the symptoms and slowing the development of others.
Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I’ve been revisiting recipes from my first cookbook, “Desperation Dinners!” (Workman, 1997). It was written at a time when preparing dinner in less than 30 minutes was simply not done, unless you ate leftovers or swung through a drive-thru on the way home from work.
Right now, stores are full of even more candy and sweets than usual as they gear up for Halloween, but sometimes store-bought sweets don’t fill the bill. Homemade candies and cookies are an irreplaceable morale-booster.
Eating well and doing good come together today, when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.
When I saw Dorie's banana cake, I immediately thought of my hot fudge sauce poured over a slice and could practically taste it.
Eating well and doing good come together Wednesday when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.
Cookbooks can tell a story as eloquently as any novel. Sometimes it’s the story of a church, school or community, told through the recipes and recollections of its members. Other cookbooks tell the story of their author’s journey through a cuisine or career. Used cookbooks add another layer of storytelling, through the modifications, notes and spatters found on their pages.
You might not think scallops go with cabbage, but I urge you to try today's easy Scallops Saute entree.
Catfish rank high on the lists of sustainable seafood.
Lemony piccata once seemed like fancy restaurant food to me, not something I could enjoy in the comfort of my home on a busy weeknight evening.
After winning more than a thousand barbecue awards and competitions, Bill Milroy has learned a few things about barbecue.
As I was sitting down for lunch with a friend from South Africa, she questioned various items on the menu of a local pub.
The traditional bedtime snacks of cookies and milk get a glamorous makeover from chef Phil Bouza for the upcoming PAWS Gala benefiting the Galveston Island Humane Society. For the Oct. 1 event, Bouza, executive chef at the San Luis Hotel and Resort, created three new takes on the classic combination.
Early fall is cookie time for me. No matter when — lunches, snacks, meetings or fellowship dinners — it has become the season of the cookie. I have a few I go back to, but I’m open to new and different recipes, too. Today’s cookie recipe is a twist on the classic chocolate chip — a perennial favorite.
Almost every college has its own pre-game tailgate traditions, and they seem to get more elaborate each year.
I am teaching my husband to cook. I love guiding him through the steps of preparation that I do by rote after all these years of cooking. Here are my top five tips for quick, easy dinners, even if you are not a novice cook:
Where some people see a field of weeds, Susan Ebert might see dinner.
According to the U.S. Department of Labor, “Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity and well-being of our country.”
Just when you think August couldn't get any hotter, a different kind of heat arrives.
If people ever ask me for a shrimp dish that's easy but super-impressive, I give them this recipe.
For me, every bite of a big, juicy tomato is like tasting the sun and the fresh, fertile Earth all at the same time.
One of the best reasons to shop at a local farmers market is finding new ingredients that lead to cooking something different and learning a little more. That’s true not just for home cooks, but even for some of the area’s best restaurateurs. When Don McClaugherty and Edgardo “Rico” Caminos, the creative team at Riondo’s Ristorante, signed on to host Okrafest, the farmers market became a crash course in cooking okra.
All eyes are on Brazil this week. Thanks to the Olympics, Americans are getting a refresher course on Brazilian culture. Anyone watching the Olympics is getting a taste of Brazil, but how can we really taste the best of Brazil?
The flour and meal section at the grocery store has exploded.
After leaving his post as executive chef at Santa Fe’s Haak Vineyards & Winery in December, Tyler Henderson moved to Colorado and took the title of executive chef at Plate, a local eatery in Durango.
You can't rush risotto.
While we think of most of the perfect summer foods as all-American (like corn and watermelon) there are good reasons to add pesto — the garlicky, Italian mixture of greens, cheese and olive oil — to the list as well.
Genetically modified wheat not approved for sale or commercial production in the United States has been found growing in a field in Washington state, agriculture officials said Friday, posing a possible risk to trade with countries concerned about engineered food.
Texas blueberries begin to hit the market in late spring, and while the commercial production is over for this year, some of the pick-your-own blueberry farms, especially those a little further inland, are still finishing up their season.
Salads are a dinner staple when veggies are fresh and abundant. But even a fresh vegetable salad can become routine if you don't spice it up with something different.
Just as with any food, I can become bored with my same old smoothie.
Brothers Joey and Johnny Smecca grew up in the restaurant business, but took different paths in forming their partnership at the Galveston Restaurant Group and its diverse restaurants.
Probably one reason the ice cream tasted so good was that we were all hot and exhausted by the time it was ready. Now there's an easier way, though, and the finished product tastes just as good.
You can't get much easier than this: a quick wash, toss the okra with olive oil and roast for 40 minutes.
Last year, Clark's brownie cake won him $10,000 and bragging rights for creating the top dessert out of thousands of entries. This year, his Italian Cream Cheese Cake with Amaretto Orange Peel was tapped as one of the top two desserts in the country.
One problem with heavy, fresh fruit that is so widely available this time of year is that it sinks to the bottom of the muffin.
The Fourth of July hasn’t always been an occasion for hot dogs and potato chips. In the early days of the new nation, our Founding Fathers, including Thomas Jefferson and George Washington, ate heartier fare, including plenty of produce from their gardens.
There's a reason exercise is called a workout, fitness guru Bobby Whisnand said. Healthy bodies and healthy businesses aren't mutually exclusive, and he will elaborate on the importance of healthy employees in creating healthy businesses at a July 7 luncheon sponsored by the Galveston Regional Chamber of Commerce.
Homemade dressings are easier than you think. But with the supermarket stores’ multiple shelves dedicated to 80 different brands and bottles, you may ask, “Why bother?”
According to a recent article in The Wall Street Journal, 1.19 billion pounds of cheese are waiting for consumers to work up an appetite.
Don't get me wrong, I love the sweet potato, but these sticky-sweet, fake-crunchy fries that are being served all over the country just seem wrong.
Today is World Oceans Day, a day celebrated on June 8 since 1992 to recognize the economic, environmental and recreational roles the oceans play. Galveston's World Oceans Day event is scheduled from 4 p.m. until 7 p.m. at the Stewart Beach Pavilion.
Texas City Chef Nancy Manlove will compete tonight on "Cutthroat Kitchen: Time Warp Tournament" on the Food Network channel.
Downtown Galveston Partnership will host its annual lofts tour Saturday.
By BERNICE TORREGROSSA
My solution for uniting everyone for breakfast is a make-ahead breakfast casserole, also called strata.
Strawberries have long been a crop in Galveston County and the surrounding area.
For the 20th year, the Galveston County Health District took time to recognize exemplary food safety practices in area food service establishments.
Champagne and strawberries make the perfect pair, so with this season's best berries ripe and ready, there's no better way to celebrate than to eat as many as you can.
More than a century of family meals form a backdrop for a new book documenting the women of Galveston’s Kempner family, “From Matriarch to Mayor.” Written by Elise Hopkins Stephens, the book examines the roles of four generations of women in the Kempner family, and their influence both within the family’s business interests and in developing the island’s community spirit.
Is it possible to make a homemade appetizer in just five minutes?
Let’s face it, breakfast in bed is fraught with potential disasters under even the best of circumstances.
By ALICIA ROSS
If the end of oyster season has you saying, “Aw, shucks,” San Leon will be the place to be on April 30. There, on what is by conventional wisdom the last day for eating oysters, the Texas Outdoor Coastal Council is holding the first San Leon Oyster Festival.
Cooking five pounds of salmon doesn’t take any longer than a few fillets as long as you leave enough space around each piece so it will cook evenly.
When the cast of “A Prairie Home Companion” takes the stage at The Grand 1894 Opera House on April 30, it’s likely the audience will leave hungry. They’ll be hungry for more episodes of the radio classic, but they’ll also have their appetites whetted by all the talk of food that swirls through each two-hour show.
The days are longer and the weather is warmer, so who wants to be stuck in the kitchen at dinnertime? A one-pot pasta dinner made entirely on the stove is the perfect solution. It’s quick-cooking, and cleanup is a snap.
Galveston County is blessed with an abundance of great restaurants of almost every kind. Barbecue? Check. Fresh seafood served in elegant surroundings? Check. Fresh seafood served on a paper plate? Check. Tex-Mex? Check and double check.
With only four ingredients in the skillet, you can start your timer with the ground chicken in the freezer and still have dinner on the table in just 20 minutes.